Taste of wine increasingly depends on grapes, used for winemaking. Therefore, company pays special attention to viticulture. Taste and aromatic qualities of grapes are formed by combination of many factors: terroir (soil and climatic characteristics of the locality, where the grapes grow), vine varieties, method and time of harvesting grapes. “Prince Trubetskoy Winery” places high emphasis on harvesting grapes. Optimal harvesting time is selected for each variety. Cultivation is carried out by hand. It guarantees the highest quality of raw product for production of high-quality Ukrainian wine. As a rule, harvest season begins in early September and ends in late October. Late harvest grapes are the sweetest ones. Winemakers at “Prince Trubetskoy Winery” pick up the perfect combinations of grapes varieties, taking into account the time of their harvest, to make wonderful blended wines. Vintage finishes by sorting – bunches are separated, the ripest berries are picked. Due to the location of the primary winemaking plant in the vicinity of vineyards, delivery of selected berries to the processing site takes less than an hour. It preserves the taste, aroma and freshness, necessary for production of high-quality wines.


     “Prince Trubetskoy Winery” is equipped with modern equipment that allows preserving the taste of selected berries and producing bright wine. Professional equipment from the leader of industry Della Toffola is installed on the plant. Unfortunately, not all companies, producing Ukrainian wine, can boast of having modern equipment. The whole complex of primary winemaking at “Prince Trubetskoy Winery”, starting from bunkers for grapes receiving, crushers, presses, vessels and up to the smallest tools like pumps, has been designed and selected by experts of Della Toffola manufacturer and represents a unified system.


     Grapes processing is performed on roller crusher-destemmers that separate berries from the rachis. Then, the pulp is sent to the press, where the pulp (grapes mash) is extracted. Ultra-cooler, fixed on the line, cools down the mash to lower temperatures in the stream after the press. Thus, the quality of feedstock is preserved. The mash is then sent to the thermo-insulating tanks, where it “rests” for 10-15 hours at the temperature of 8-10 °C. Sediment is formed in these conditions. After settling, the clarified wort is decanted (opened and poured out of tanks) and forwarded to fermentation in neutral reservoirs (stainless steel vessels). Reservoirs of the winery are constantly renewed. Vinificators of Tella Toffola are used along with vinificators of EUREKA, excluding mechanical influence on the wort. Active interaction of solid and liquid fractions of wort occurs due to overpressure, produced in the vessel. At some point, pneumatic valve automatically resets the overpressure, and not only mixing of the pulp, but also destruction of its solid parts happens in the vessel. This process ensures a high degree of necessary substances extraction. Wines obtained by this method have the brightest aromatics.

Aging in “stainless steel” is most suitable for fresh and bright wines – it preserves aroma and taste unchangeable. Fermentation is carried out on pure cultures of French high-quality yeast at constantly controlled temperatures of 16-18 °C. Fermentation temperature control is one of the main factors for production of high-quality Ukrainian wine. At low temperatures fermentation is slow, resulting into more extractive and aromatic wines. Production process of white and red wines differs. Thus, when making red wine varieties, the received pulp after crusher-destemmer is forwarded for fermentation to special vinificators, where the pulp is fermented at a controlled temperature of 22-25 °C, carefully mixed and irrigated to improve the extraction of coloring and tanning substances. After the wine acquires specific color and acerbity in the process of fermentation, it is removed from the pulp by pressing.

After the fermentation is finished, vessels are filled, and in a month wine materials are directed for aging to ancient cellars of prince Trubetskoy, where they are kept on the depth of 10 m in oak barrels during 6-18 months at constant temperature of 14 °C and humidity of 85%. Wine is facetted by oak. Just as the jeweler makes a polished brilliant out of a diamond, the barrel turns wine into a piece of art.

After the wine is aged, it is directed for cold stabilization. Stable wine is poured into sterile glass bottles on the last generation Italian bottling line: GAI innovation system (Italy). Cold-sterile bottling is also designed to create 100% natural high-quality Ukrainian wine. Many manufacturing plants of Ukrainian wines, built in Soviet times, are equipped with systems of hot bottling. Such technology kills all the organoleptic properties of wine (its taste and aroma, freshness and character), and literary turns wine into juice. Only cold bottling guarantees high-quality product with delicate aroma and taste. Deaeration system on all stages of bottling protects the end product from oxidation. Technologists at “Prince Trubetskoy Winery” apply the “clean cabinet” system – filtered air is supplied to the installation.

When wine is ready and bottled, it is corked up by natural cork stoppers. Natural whole cork safely keeps the taste of vintage and matured wines. Neutro cork of the best Portugal manufacturers is used for young wines, aimed for consumption in the nearest years after bottling. It is noteworthy that the largest number of cork trees in the world grows in Portugal, and it is here that the scientists develop the most advanced and innovative means of corking.

Striving for excellence

     Winemakers at “Prince Trubetskoy Winery” have all opportunities for creation of real wine masterpieces: terroir, European wine varieties, up-to-date equipment and technologies. At the same time as true perfectionists they are constantly striving for perfection and follow the world trends of winemaking.